I can never nail hydration. The “until it comes together” part is my downfall. I seem to never get a cohesive dough until I add too much water, which makes a mess, then as it rests in the fridge, it gets too dry again and falls apart on me. I can never get the consistency right.

Here’s where I started:

Ooh, I think I’ve got some rib skills- are we talking smoker, grill, roast?  What cut of ribs are you working with?  What are you hoping to end up with?

My wife made one once (although I wasn’t in the room, so it’s entirely plausible she threw it out and grabbed the store bought I always bring home for backup when we invariably fail at making a crust, and she’s in on the making me feel like a failure conspiracy).

I choose to believe that pie crust is a global conspiracy and nobody can actually make it, everyone’s just pretending to make me feel bad.

I just lost one of mine a week and a half ago... the little dude and his surviving bro also approve.

I’m a dang mess over here... they’re all good boys and girls.  I want to bring Nyx home right freaking now.

I still remember my first time in the homebrew store.  I had no clue how the yeast worked, so grabbed a random packet.  To this day, I have no clue what yeast I used for that porter.

My wife is trying to cut out a lot of sugar intake, and it’s crazy- the freaking pistachios we bought have added sugar.  Why would you add sugar to a pistachio nut?  Welp, obviously because of this, but man.

A little soft for my taste, but respect.

I’m in Minnesota- loads of hunters around.  I’m just too lazy to follow through with something I’d like to try.

My wife insists on hard boiling eggs in the instant pot, but they’re just overdone for my tastes.  12 minutes in a steamer basket makes better eggs for me.

So. Much. Flavorless. Mush.  The only thing I’ve enjoyed out of the thing were refried beans, which would have been just as good made without the damned contraption.

I’ve never had venison, but want to try it some day.  I’ve only had a bison burger once- it just tasted like dry beef.  It may not have been prepared very well.

St. Louis- Pappy’s Smokehouse. Worth it.

In my homebrew experience (including overcarbing incidents), I’d say poorly sealed cap. If the carbonation was enough, bottles usually crack open before the cap pops. Or Broseph just wanted a roadie.

Dammit, I read this comment, closed the tab, then it hit me. You made me reopen a tab and go back just for a star. The Takeout, Darth Fabulous just earned you extra clicks.

I was just hanging out with some enthusiasts this weekend, and it killed me to see how excited they were for really mediocre beer.  On the one hand, I feel spoiled as hell- today’s mediocre beer would have been mind blowing fifteen years ago.  So maybe I’m being a little picky, but all the same, hearing everyone rave…

Here I thought somebody used a bun as a compress after getting stabbed in a drive through.  I’m not a sports guy.  Even if I were, I have a special pit of hatred for football.

The brewery whose beer I drink the most of takes their QC very seriously. A lot of people think their beer is boring, but it is the most consistent brewer in town- I’ve only once had a batch that tasted slightly odd, and it was from sitting too long (nine months- I started checking dates after that).